Cream the sugar and butter together until the mixture is light and fluffy. Add the vanilla and egg
whites. Mix until smooth. Add the flour and cocoa in small increments until smooth again. Cut into
quarter pieces and refrigerate.

Hydrate the cherries in water with the sugar and cinnamon stick. Allow water to cook down to half of
original volume. Strain cherries. In a large saucepan, combine cherries and marshmellows over low
heat, add salt. Cook until the mixture has melted completely. Set aside on a non-stick cookie sheet.
Remove cookie dough from the refrigerator one quarter at a time, leaving the remainder to cool. Roll
the cookie dough on a well-floured surface. Cut desired shape out of the dough in equal numbers.
Spoon an appropriate amount of filling on one side of the cookie. Place unfilled cut out of cookie on
top of the filling. Pinch edges around the cookie to secure filling. Bake at 325 degrees for 10 minutes.
Allow cookies to cool.
Stephen's Dessert
"Celery-Apple Gelee and Pomegranate Seeds with Champagne and Orchid Leaves"

Procedure
1. "Bloom" gelatin in 1 c. of water until soft
2. Over med. Heat, cook celery juice and apple juice with gelatin until the gelatin is dissolved.
3. Place gelatin liquid into shallow pan and refrigerate until set (4 hours). Then dice into small cubes.
4. In a champagne flute place gelatin cubes, pomegranate seeds and orchid leaves. Top with Champagne and
serve.
Lisa's Dessert
"Naughty Nuts"

Procedure for Banana Spring Rolls:
1. In the food processor, pulse together the bananas, lemon juice, cashew nuts, shiso, sugar, and salt, until it
forms a chunky puree. Transfer to a bowl.
2. Place a small square wrapper on the cutting board diagonally (like a diamond). Mix together the egg
yolks and water until homogenous. Lightly brush the wrapper with the egg yolk.
3. Spoon a 1/2 teaspoon of the banana mixture on the wrapper below the middle of the wrapper. Carefully
fold in the two sides, parallel to each other and press down gently. Take the bottom edge and fold it over the
mixture and continue to roll to make an spring roll. Place the spring roll on a parchment lined sheet tray.
Repeat the procedure above until you have used all of the spring roll wrappers.
4. Heat the oil in a deep pot to 350(F. Fry the egg rolls in small batches until crisp and golden brown. Drain
on paper towels. Serve immediately with the white chocolate wasabi fondue.

1. Reduce the sake in a medium pot over high heat until there is only a 1/2 cup remaining.
2. Melt the white chocolate over a water bath on medium heat. While the chocolate is melting, heat the
heavy cream until it begins to simmer.
3. Ladle a 1/4 of the heavy cream into the melted white chocolate while stirring with a small rubber spatula.
The chocolate will look like it is breaking. Continue to ladle the cream into the mixture one 1/4 at a time
until it begins to emulsify. Once it has emulsified, stir in the sake reduction and the wasabi paste. If a looser
texture is desired, add more heated cream. Serve immediately with banana cashew spring rolls.
Chocolate Sesame Tartlets

Procedure for Chocolate Sesame Tartlets:
1. Preheat the oven to 350°F. Unwrap the phyllo dough and cover with a sheet of plastic wrap and then a
damp towel to prevent the sheets from drying out.
2. Lay a single sheet of phyllo dough on the cutting board. Brush the entire sheet with a light layer of melted
butter, starting around the edges first. Using a handheld sifter. Dust the buttered phyllo lightly with
confectioners sugar.
3. Layer another sheet of phyllo dough on top of the first one and repeat the procedure above.
4. Cut the sheet into 21/2" squares. Take one square and lay it on top of another, twisting it slightly to form
a star-like shape. Sprinkle with sesame seeds. Repeat this procedure with the rest of the phyllo squares.
5. Mold the phyllo dough into small hors d'oeuvres tart pans. Bake in the oven until golden brown, about 5
minutes. Remove the shells from the pan to cool on a baking rack or sheet tray. Repeat the above procedures
until you have 100 tart shells.
6. Whip the heavy cream to stiff peaks. Refrigerate.
7. In a stand mixer, whip the egg whites on high speed, adding the sugar in a little at a time, until stiff peaks.
8. While the egg whites are whipping, melt the chocolate over a water bath in a stainless steel mixing bowl.
Whisk the sesame oil into the melted chocolate. Fold the chocolate into the whipped egg whites in 4 parts,
not adding more until the first part is incorporated.
9. Fold the egg white and chocolate mixture into the whipped cream until well mixed. Spoon the mixture
into a piping bag with a medium star tip and refrigerate for at least 12 hours.
10. To serve, pipe 2 teaspoons of mousse into each phyllo tart shell. Top with a 1/4 teaspoon of passion fruit
chili compote and serve immediately.

1. Combine all ingredients in a medium saucepan and cook over medium high heat until most of the liquid
has evaporated and has a jam-like consistency. Remove the vanilla bean pod before serving and refrigerate.
Cynthia's Dessert
"Spicy Moroccan Foreplay Tarts"

Mix dry ingredients with butter, turning in processor until the mix becomes crumbled in texture (size of tiny
peas). Separately mix in bowl: 1 whole egg yolk and 4 teaspoons of ice cold water; blend well. With
processor on, pour the egg and water mixture into the flour, blend just until a ball forms, DO NOT OVER
MIX the dough. Chill, wrap in plastic — at least 1 hour or over night. (While most chefs advocate this step,
I roll out the dough immediately as long as the dough is cool and not oily to the touch.) Roll out the dough
and cut circles large enough to fit in muffin or tart shells, gently press into place. Refrigerate.

Remove dough and shells from refrigerator. Spoon mixture into each shell, fill to the top; Bake for 30-35
minutes. Remove and set to cool. Garnish with mint leaves and fresh rose chiffonade.
Brian's Dessert
"Strawberry Apple Crisp with a Hazelnut Liqueur Whipped Cream in a Four Ounce Shot Glass"

Let's start with the apples. For the apples, you will need:
Two large Fuji apples peeled, cored and sliced in 1/8 inch pieces One nine inch skillet
1/4 cup of sugar
1/8th of a cup of juice from a naval orange
Pinch of cinnamon
Pinch of fresh grated nutmeg
Quarter stick sweet cream salted butter

Sprinkle the sugar into the nine inch skillet. Lay the sliced Fuji apples evenly on top of the sugar. On a
medium high heat, add the remaining ingredients and simmer for 10 -15 mins.

And now the sexy hazelnut whipped cream. You will need:
One pint of heavy whipping cream
Quarter cup of Frangelico liqueur and quarter cup of sugar

With an electric mixer, whip the heavy whipping cream for about one min and then add the sugar and the
Frangelico liqueur until the whip cream is slightly stiff. (Check for sweetness) Refrigerate until ready to use.

For the strawberries; this is easy... You will need:
Two large Fuji apples peeled, cored and sliced in 1/8 inch pieces Two cups of fresh strawberries cut in
quarters
Keep them at room temperature until ready to use. (That's it!)

You are not finished yet. You have to make the Hazelnut crisp.
Combine in an automatic mixer 85 gram each of bread and cake flour
170 grams of powdered sugar
6 egg whites
115 grams of unsalted butter
I tablespoon of vanilla extract

Mix until fully incorporated. Spread the paste flat on a lightly greased and floured sheet pan. You will need
1/8th cup of finely chopped hazelnuts to sprinkle on top of the paste evenly. Bake at 375° F until golden
brown. After cooling, break cookies up roughly; because you will use these cookies to top your sexy dessert.
So now start to build your dessert. You can do apples, strawberries, whipped cream and then cookies. You
are going to enjoy this one.
Andrea's Dessert
"Creamy Balls & Crunchy Nuts"

In a mixing bowl combine peanut butter and sugar. Roll into balls and place in the refrigerator for 20
minutes. In a double boiler heat chocolate until it melts. Remove from heat. Drop balls into chocolate and
coat evenly. Remove balls with a spoon and place on a wax paper covered cookie sheet. Can cool balls
inside the refrigerator for 1 hour. Or leave on the counter at room temp for 4 hours.

In a pot heat honey, water and cinammon until reduced to 1/3. Put lightly toasted nuts into the pot and coat
with sticky honey. Lay on a baking pan and let cool. Mix granulated cane juice and salt. Drop sticky nuts
into the sugar/salt and coat evenly.

Combine butter with water, sugar, and salt. Melt over gentle heat, and bring to rapid boil. Off heat, add
flour and beat until mixture forms a ball and comes away from sides of pan. Add eggs one at a time.

Pipe and bake 20 minutes at 375°, 20 minutes at 300° until firm and brown. Remove from oven, puncture
and return to turn off oven for 10 minutes to dry.

Combine butter with water, sugar, and salt. Melt over gentle heat, and bring to rapid boil. Off heat, add
flour and beat until mixture forms a ball and comes away from sides of pan. Add eggs one at a time.

Pipe and bake 20 minutes at 375°, 20 minutes at 300° until firm and brown. Remove from oven, puncture
and return to turn off oven for 10 minutes to dry.

Combine butter with water, sugar, and salt. Melt over gentle heat, and bring to rapid boil. Off heat, add
flour and beat until mixture forms a ball and comes away from sides of pan. Add eggs one at a time.

Pipe and bake 20 minutes at 375°, 20 minutes at 300° until firm and brown. Remove from oven, puncture
and return to turn off oven for 10 minutes to dry.

2. Peel the sweet potato or daikon, and pound the tentacles with the blunt end of the vegetable. This step
will help to tenderize the octopus.

3. In a large pot, bring the vinegar, white wine, water, sea salt, sugar, coriander, peppercorns, bay leaves,
carrot, red and yellow onions, and citrus zest, to a boil. Immerse the octopus tentacles in the brine and
cook for 1 hour over medium heat.

4. Remove the octopus from high heat and pat dry. Remove the outer skin with a small paring knife. Slice
the tentacles into this rounds, about 1/8" thick. Refrigerate until needed.

5. In a medium sauté pan, cook the tomatoes in the olive oil with salt and pepper over medium flame until
most of the liquid has evaporated and the tomatoes are soft, about 10 minutes.

6. To serve, warm up the couscous cake in the oven. Heat the diced carrot, red onion, and octopus slices in
the citrus saffron oil in a medium saucepan over low flame. Cook for 5 minutes until the octopus is just
tender to the bite. Strain the octopus and vegetables from the oil, reserving the oil.

7. Spoon a 1/4 of the tomato concasse onto each plate and top with a warmed couscous cake. Mix the
octopus and vegetables with the minced herbs, honey, and lemon juice, and season to taste with salt and
pepper. Spoon the octopus salad over the couscous cakes, garnish around the plate with the citrus saffron
oil and serve immediately.
Procedure for Citrus Saffron Oil:
2 1/4 cups - Extra Virgin Olive Oil
2 teaspoons - Saffron
Peel from 2 Oranges
Peel from 2 Lemons
1 Tablespoon - Fine Sea Salt

1. Combine all ingredients in a small saucepan and cook over medium flame for 10 minutes until the citrus
peels begin to sizzle and the oil becomes fragrant. Remove the oil from the heat and allow it to cool down
to room temperature. Strain the oil through a fine mesh sieve.
Procedure for Couscous Cakes:
1 medium Shallot, diced finely
3 Tablespoons - Olive Oil
2 cups - Cooked Couscous
1/4 cup - Pine Nuts, lightly toasted
1/4 cups - Golden Raisins
1 Tablespoon - Mint, minced
1 Tablespoon - Cilantro, minced
2 pieces - Egg
Salt and Black Pepper
1. Sweat the diced shallot in 1 tablespoon of the olive oil in a small sauté pan over medium heat
until soft, about 4 minutes.
2. Add the cooked shallots to the cooked couscous. Stir in the pine nuts, raisins, and herbs. Beat
the two eggs and fold into the mixture. Season to taste with salt and pepper.
3. Heat a large 12" nonstick sauté pan over high heat with the remaining olive oil. When the pan is
hot, spread the couscous mixture into the bottom of the pan, pressing down to flatten the mixture evenly,
as if making a pancake. Reduce the heat to medium and continue to cook until the underside is golden
brown and crisp, about 5 min. Flip it over and cook for another 3 minutes on the other side. Remove the
cake from the heat and cut out the couscous cakes with a 31/2 " ring cutter. Keep warm until needed.

Cynthia Sestito: "Drunken Octopus "
Things You will need:

8 and 10 quart sauce pot

Large sauté pan

Sharp knife and large wooden spoon

Cutting board

Measuring cups/spoons

Strainer

Wire Whisk

1. Prepare Octopus

1 fresh young octopus (2-3 pounds)

• Put octopus under running water. Slit open head to remove ink sac, intestines, and beak.

• Wash well and pat dry.

• Remove tentacles; peel off the outer thin membrane (skin)

• Cut into 1-inch pieces.

2. Sauté Octopus

Sauté in sauce pot over medium heat with

3 tablespoons sweet butter

1 large garlic clove, thinly sliced

1 medium sized yellow onion chopped fine

3. Now add the following

Stock Ingredients:

1/c cup chopped celery, no leaves

1 carrot finely chopped

2 sprigs parsley
2 sprigs thyme

6 whole peeled medium garlic cloves

5 cups chicken stock to cover the ingredients

*To cut cooking time down (normally two to three hours) Ã¢â‚¬Â¦I have learned the Italian cooks have a
trick: take the cork from a wine bottle and add to the saucepan. It will cut the cooking time down by over
half.

• Cook until tender.

• Strain sauce, remove octopus.
• Set aside.

ADD:

1 stick sweet butter to sauce pan over medium heat.

• Whisk in 2 tablespoons flour.

• Return liquid to this sauce pan; cook over medium heat;
• Thicken and reduce by a third.

Place the tentacles into the braising liquid. Allow the tentacles to simmer for 45 minutes to 1 hour until
meat is fork tender.

Remove tentacles from the braising liquid. Strain liquid and set aside and return to the pot. Bring the
braising liquid to a boil. Add the angel hair pasta to the braise. Cook until tender, remove from liquid.

Season the head portion of the octopus with salt, pepper and olive oil to taste.

For the Octopus 'Fries"
Remove the outer layer of skin from the tentacles. Cut the tentacles at the point where the meat becomes
thinner and starts to curl.

Toss the warm tentacles in wondra flour, black pepper and cayeanne pepper to taste. Remove all excess
flour and place in deep fryer unitl golden brown. Remove from ftyer and immediately season with kosher
salt and black pepper.

In a sauce pan,. Place 2 tbsp of the olive oil in a medium hot pan. Add the shallots, garlic and capers.
Sweat until the garlic begins to brown. Add the tomatoes to the oil, taking care to remove the pan from the
heat. Allow the tomatoes to cook until mixture becomes slightly saucy. Add salt and pepper, lemon juice
to taste.

Remove sauce and place in a blender with the top securely fastened. Pulse the sauce untl slightly smooth.
Allow a few chunks to remain.

Place the sauce in a small glass. Top with hot tentacles. Dip tentacles into sauce. Enjoy

Procedure
1. Saute shrimp, chanterelles, and cactus in olive oil and finish with shiso, yuzu and salt.
2. Mix the Masa Harina and lard with enough water to form a pliable dough.
3. Spread masa mixture on banana leaf and spoon in shrimp mixture, then fold and wrap like a burrito.
Steam for 7 minutes.
4. Cook chocolate, pepper, cinnamon, and salt with lime juice and serve on the side.

Chicken
Cut breasts in half and pound until flat. In a bowl, combine the minced garlic, fresh chopped herbs, kosher
salt and pepper to taste. Add chicken breasts and allow chicken to marinate for 1 hour or over night.

Gratin
Preheat oven to 375°. Bring a large pot of salted water to boil and cook pasta. Drain and chill under cold
running cold water. Place in a bowl and season with a drizzle of olive oil, salt and pepper. Set aside.

Melt the remaining stick of butter and combine it with the toasted Panko breadcrumbs, salt, pepper and
chopped parsley and set aside.

In a large saucepan, heat 1/2 stick of the butter. Add the flour and cook for a bit. Add a little of the stock
and stir until smooth. Add the remaining stock and cook until the béchamel is thick. Season the béchamel
with salt, pepper and nutmeg. Add cheese and cooked pasta and place in a buttered baking dish. Top with
the toasted breadcrumb mixture and bake for about 30 minutes or until bubbly and golden brown.

Heat a grill or grill pan until hot. Grill chicken breasts until just done. Serve with gratin.

1. In a large pot, heat the oil over high heat. Add the onion, ginger, galangal, garlic, kaffir lime leaves,
lemongrass, and dried chili, and sauté until fragrant, about 3 minutes. Add the chicken stock and reduce to a
simmer. Cook over medium heat until reduced by 3/4.
2. While the chicken stock is reducing, bring a large pot of salted water to a boil and blanch the snow peas
and carrots together until tender, about 2 minutes, and then shock in ice water. Drain from the ice water and
set aside on paper towels.
3. Add the curry paste, palm sugar, and coconut milk to the chicken stock and continue to reduce until
reduced by half. Strain the coconut milk through a fine mesh sieve into a new pot, discarding the solids.
Season to taste with salt and white pepper.
4. Bring the coconut curry to simmer over medium heat, add the chicken pieces and cook until the chicken
is cooked through, about 6 minutes. Fold in the cooked vegetables and heat for another 2 minutes until
warmed through. Add the minced herbs and season to taste. Serve immediately alongside a 1/2 cup of
steamed jasmine rice per portion.

Method:
Roast garlic in EVO on stovetop over medium heat, then add cream and slowly reduce by half over medium
(do not let boil). While reducing add the herbs and seasoning. Then reduce heat and add in grated cheeses
and stir until incorporated. You will use this to layer with the noodles.

Method:
Heat oil in stock pot or large pot and then add mirepoix, shallots, thyme and basil and caramelize heavily,
then deglaze with the sherry and brandy and cook until au sec. Then add the tomatoes, stock, black pepper
and sugar. Reduce on low heat on stove top for 30 minutes to allow for flavors to blend. Then use
immersion blender to mix all ingredients together in pot, check for seasoning, and adjust accordingly. Then
cook on med heat for another 15 minutes. Re- season accordingly. Set aside to layer with noodles.

In Pyrex or hotel pan place layer of marinara in bottom of pan then lay down pre-cooked noodles, then lay
down marinara, alfredo, and grated cheeses and black pepper between each layer. Repeat same process until
out of ingredients and place plenty of parm and romano on final level and then back. Remove from pan and
place in individual serving trays and reheat on high for 5 minutes in microwave or until warmed through.
Andrea's Food on the Fly
"Quick Cooking Quinoa Pilaf & Curried Sweet Potato"

Rinse quinoa. Add quinoa and water to a pot and bring to a boil. Put a pinch of sea salt, cover and reduce
flame to simmer. Cook for 12 minutes. In a frying pan saute garlic and onion for 2-3 minutes. Add shitake
mushrooms, sage and sea salt (add black pepper to taste) and cook for 3-5 minutes. In a mixing bowl
combine cooked veggies, dried cranberries and cooked quinoa.

PREPARATION
1. Marinate the pork chops in the char siu barbecue sauce, tossing to coat. Cover and refrigerate for at
least 1 hour.
2. Bring the water, vinegar, and sugar to a boil in a large pot. Add the sliced vegetables and cook,
stirring, until tender, about 8 minutes. Drain the vegetables and spread on a sheet tray to cool to room
temperature. Toss the vegetables in a large bowl with the julienned cilantro and sesame oil. Season to
taste with salt and pepper. Refrigerate until needed.

3. In a food processor, combine the avocado, sour cream, chili oil, and lime juice. Process until smooth,
season to taste with salt and pepper. Refrigerate until needed.

4. In a large bowl, combine the masa harina, lard, water, corn, and a few heavy pinches of salt. Knead
the ingredients together until they form a smooth dough. Add more water if the dough is too dry.

5. Heat a large cast iron skillet or nonstick fry pan over medium high heat. Roll out the masa to 1/4"
thick and cut out rounds with a 4" cutter. Fry the masa over dry heat, turning once, eventually reducing
the heat to medium low while cooking. Cook on each side for about 3 minutes, until the masa is tender.
Set aside to drain on paper towels, and season lightly with salt.

6. Heat a charcoal grill on high. Season the grill with vegetable oil. Grill the pork chops until cooked
through, 2 minutes per side. Allow the pork chops to rest off of the heat for about 5 minutes. Dice the
cooked pork 1/4".

ASSEMBLY
To serve, warm a sope tart shell briefly in a dry pan. Spoon a tablespoon of avocado cream on top of
each sope, then top with some warm chopped char siu pork. Place a few tablespoons of Asian slaw on
top and serve immediately.
Dave & Tiffani's "Moroccan Cubano Pork Sandwich"

Method:
Clean all pork and cut into cubes. Thoroughly season all sides of each piece with kosher salt and black
pepper, then roll in curry powder. Heat aluminum or cast iron sauté pan with olive oil covering the
bottom surface for searing. Place seasoned pork onto hot pan and sear all sides of meat and then set
aside. Continue adding oil with each batch of pork until finished. Do not rinse pan. You will deglaze this
pan and use to build the chutney in later. In separate stock pot or deep sauce pan, add some olive oil and
then sweat the mirepoix and then add seared pork and enough beef stock to cover the pieces of pork.
Also, add additional salt and pepper and curry powder and cover and cook on medium heat to
tenderize/stove-top braise the pork for about 30-45 minutes. Remove from heat and let rest covered for
10 minutes, then remove pieces of pork. Place these pieces of pork in large sauté pan with some olive oil
and add additional curry and date syrup and check for seasoning and add salt and pepper as needed.
After cooked and seasoned, remove from heat and chop up into small pieces to be used for sandwich.

Method:
Place all ingredients into sauce or sauté pan and let all ingredients blend together and reduce until liquid
has been absorbed by the dried fruits. Then let rest and season if needed. Spread the chutney on one side
of the gordita

Method:
Blanch carrots in salted water. Remove and let rest in ice bath. Heat cider vinegar with sugar on the
stove top to boil. Then add carrots and onions to the reduced vinegar and sugar mixture and cover and
lest rest in the refrigerator for 30 minutes or until cooled then strain the majority of the liquid and set
aside

Assembly:
Heat gordita brushed with olive oil on the grill or in a pan on the stove top and then spread with chutney,
lay in pieces of pork and top with cheese and pickled carrots and onions for garnish. Think taco here.
Tiffani's
"Oysters Three Ways"

Dredge freshly shucked oyster in flour mixture. Place in 375 degree vegetable oil until golden brown and
crispy.
Remove and season with salt and pepper to taste.
Place sliced avocado in bottom of clean, shucked shell. Place oyster on top of avocado.
Garnish with cilantro and lime zest.

Procedure
1. Combine first 6 ingredients and place into an espresso cup. Place in freezer for 2 hours to set
2. Combine the Chinese five spice, cream, dark chocolate, and egg, and place into a small cake mold.
Bake at 350 degrees for 15 minutes.
3. Steep tea in milk for 5 min and then add milk chocolate. Puree the mixture while hot and pour into a
shot glass.
Ted Allen Appetizer Challenge
"Fourme d'Ambert Cheese & Beet Salad" (serves 8)

Method:
1.Using a 1" round cutter, cut out cylinders of the Fourme d'Ambert cheese. Cover and refrigerate until
needed.
2.Take the remaining cheese scraps and combine them with the heavy cream in a small pot. Melt the
cheese over low heat, stirring occasionally, until smooth and well blended. Pour the hot cheese mixture
into a whip cream canister. Close the canister tightly and load with 2 nitrous cartridges (follow the
manufacturer's directions). Keep the canister warm in a hot water bath.
3.Preheat the oven to 375?F. In a food processor, combine the parmesan cheese, walnuts, flour, butter, and
rosemary. Season with salt and pepper. Process until a moist dough is formed. Roll out the dough on a
floured surface

In a large heavy bottom rondeaux, bring the olive oil to high heat. Add the beef scrap. Cook until well
browned on all sides. Add all vegetables. Continue to cook until garlic is brown and all vegatables are
translucent . Add wine and bring wine down to 1/4 original volume. Add veal in intervals. Constantly
skim all fat off top of stock. One sauce is a desired consistancy, remove from heat and strain. Slowly
blend in the foie gras in small intervals until totally incorporated, taking care not to allow the fat to
separate from the sauce.

Season beef generously with kosher salt and black pepper. Allow beef to become room temperature. Bring
a large cast iron skillet to high heat. Add olive oil. When Olive oil becomes hot, add seasoned steaks.
Cook evenly on all sides until well seared.
Place steaks in 400 degree oven to desired temperature. Remove from oven. Baste steaks with butter, olive
oil and garlic.
Allow steaks to rest - but not over-rest ( just ask Tom).

Pasta:
In a food processor combine flour, salt, sage and orange zest- add eggs , olive oil and water to a dough
consistency remove separate into four smaller pieces of dough wrap in plastic and refrigerate for a
minimum of 1 hour.

Pumpkins:
Pre-heat oven to 375. Wash pumpkins thoroughly. Remove tops of sugar pumpkins scrape out all pumpkin
innards. Season inside of pumpkins with above ingredients. Place pumpkins cut side up on half sheet pan
roast in the oven at 375 for 30 minutes or until fork tender. Allow pumpkins to cool completely. Set aside.

Filling:
Cut pumpkin into uniform pieces toss in a bowl with all above ingredients spread on a non stick baking
sheet bake in 375 oven until fork tender.

Place pumpkin in food processor and puree until smooth
Season to taste add 1 tbsp. fresh sage.

Preheat oven to 300. In a small saucepot combine place the Hoisin sauce, brown sugar, rice wine
vinegar, water, salt, pepper, ginger, and the vanilla bean and bring to a boil.

Season the short ribs with salt and pepper and sear. Place in the saucepan with the Asian braising liquid,
cover lid and braise in oven until fork tender, approximately 1 to 1½ hour.

For Leek Fondue

Cut green tops and ends of leeks. Cut in quarters and thinly slice and clean. In a small saucepot add a
half a pound of butter, 3 -4 sprigs of thyme. Add leaks to pot and then cook for about 15 minutes and
then add white wine and salt and pepper. Cook till leeks are tender and add them to food processor with
3 tbls of cream and half a pound of butter and then puree. Season to taste.

For Beef Tenderloin

Season beef with salt and pepper and then grill. Meanwhile in a mixing bowl compile 5 oz of Hoisin
sauce, grape seed oil and 5 spice. After beef is grilled brush marinate on and roast for 2 minutes. Let sit
for 3 minutes and then slice.
Lisa's
Chanterelle Risotto with Two Pepper Prawns

INSTRUCTIONS
In a small saucepan, reduce cream by 1/2 and set aside. Peel, devein and butterfly the prawns.
Season with the salt, black and cayenne peppers and set aside. Clean and cut the stems from the
chanterelle mushrooms. In a small saucepot, add the stems from the mushrooms and the stock and heat
over a low flame. In a small saucepan, heat a bit of olive oil and sauté about 2 tbsp of the shallot.
When translucent, add the sherry and 1 tbsp of the thyme. Reduce by 1/2 and add to the reduced cream.
Season with salt and black pepper.

In a medium to large saucepan, melt butter and sauté the shallots and garlic. When fragrant, add the rice
and cook until the rice is well coated, about 3 minutes. Add the wine and the rest of the thyme leaves
and stir until the liquid is absorbed. Add the warm stock, one ladle at a time, and stirring constantly.
When the liquid is absorbed, add another ladle and continue to stir. Total cooking time should be about
30-40 minutes. Risotto should be creamy but firm to the bite. Stir in some of the reduced cream mixture
to taste.

Heat a small sauté pan until hot and add a bit of olive oil until hot. Lay the prawns flat and squeeze ½ of
the lemon juice over them and cook for about a minute. Turn the prawns over, squeeze remaining lemon
juice over them and continue to cook for about a minute more. Be careful to not over cook the shrimp;
they should be slightly opaque. Remove from pan and set aside.

1. In a small container, whisk together the sugar, salt, black peppercorns, and 3 cups of water, until
the sugar and salt dissolve. Immerse the sturgeon filet in the brine and allow the fish to sit at
room temperature for 30 minutes.
2. Remove the fish from the brine and pat dry with and towel. Line a large deep frying pan with
aluminum foil. Spread the wood chips in the bottom and sprinkle with a little water. Place the
pan on high heat until the wood chips begin to smoke. Place the sturgeon on a round cake rack
that will fit inside of the pan on top of the smoking wood chips and cover the pan with another
piece of aluminum foil. Turn the heat down to low and hot smoke the sturgeon until it is cooked,
about 8 minutes. Flake the fish using a fork into small pieces. Refrigerate immediately.
3. While the fish is cooling down, bring the fingerling potatoes to a boil in the chicken stock with
the saffron, salt, and pepper. Cook until they are tender, about 10 minutes. Strain the potatoes,
discarding the stock, and cool the potatoes in the refrigerator.
4. To make the sturgeon salad, combine the sturgeon, saffron potatoes, celery, red onion, minced
herbs, and garlic aioli. Season with salt and pepper to taste. Refrigerate for at least a ½ hour.
5. To make the roll, lay a large piece of plastic wrap tightly across a stainless steel surface. Dry off
the pickled Asian pears between paper towels. Lay the pear slices on the plastic wrap
overlapping slightly, in a 8x8" square.
6. Spoon the sturgeon salad along the bottom edge of the pear slices. Gently pick up the plastic
wrap and begin to roll the pears over the salad, using the plastic wrap as tension, pulling gently
towards you to form a tight roll. Secure the ends of the plastic wrap by twisting them, tightening
the roll. Refrigerate until needed.
7. To serve, warm the cauliflower puree in a small saucepan. Using a long, thin knife, slice the
sturgeon roll into 4 pieces. Place a large spoonful of the cauliflower puree on the plate and top
with a piece of the sturgeon roll. Garnish with the dressed herb salad and serve immediately.

1. In a medium bowl, whisk together the egg yolks, garlic, Dijon, and lemon juice. Add both the
olive oil and vegetable oil while whisking, in a slow, thin, steady stream, until an emulsion
begins to form. Add all of the oil until it is incorporated. Season to taste with the cayenne, salt,
and sugar.

1. Combine the vinegar, sugar, and water in a small pot and bring it to a boil until the sugar
dissolves.
2. While the pickling solution in cooking, slice the pears into paper-thin rounds on a mandolin.
Once the solution has boiled, immerse the pears in the hot pickling liquid. Allow the pears to sit
in the solution until it has come down to room temperature, about 40 minutes.
3. Remove the Asian pear slices and layer them between paper towels to dry off excess moisture.
Use immediately.

1. Combine all ingredients in a medium saucepan, seasoning generously with salt and pepper, over
medium heat. Bring the pot to a simmer and turn the heat down so the cream does not boil over.
2. Cook for 20 minutes until the cauliflower is tender. Remove the pot from the heat and strain the
solids through a fine mesh sieve, reserving the cooking cream.
3. Puree the cooked solids in a blender, adding small amounts of cooking liquid for consistency.
The texture should be similar to that of applesauce. Season to taste with additional salt and
pepper if necessary.

Method: Season lamb with salt and pepper then pan sear in peanut oil then place in stock pot then braise
on stovetop (covered) for 30-45 minutes- remove and chop small with some of the veg but no stock save
to roll in tortillas. Hydrate chilies in water on the stove top then drain and chop caramelize onion garlic
and tomatoes then add tomatoes and sweat, and then add chopped chilies and stock and reduce along
with liquid from dehydrated chilies. Remove from heat and strain then finish with batter and season.
Tortillas
10 oz AP flour
1tbsp. butter
1 tbsp. baking powder
squeeze of lime
2-4 Tbsp. hot water
non-stick canola spray
Method:
Mix all ingredients and fold together to form dough then roll into 6" tortillas, and then cook on hot pan
on stove top with non-stick spray until browned.
Chipotle Créma
1 tsp. lime juice
1/2 cup sour cream
2 tsp. abobo
one bunch of cilantro (for garnish)

Method:
Take tortillas and roll two tortillas into sauce and place 4 TBSP. Lamb filling into tortilla and roll then
place in baking dish that is already lined with some sauce then top with cheese and bake at 350 for 15
minutes covered with foil.
Mashers Method:
Drain potatoes after baking on stovetop( with salted water) until a knife cuts through then add heated
cream and butter, grilled corn and black beans, mix and season with salt and pepper.
Rajas:
One red bell pepper sliced
One green bell pepper sliced
One half onion- sliced
Canola oil
Kosher salt and pepper
One tangerine-juiced

Method:
Heat canola then add sliced peppers and onions then add seasoning and juice- cook until veggies are
roasted but not overcooked..place on side of plate for veggie.
Plate with 2 enchiladas, mashers, rajas, top with chipolte cream and piece of lime and cilantro pluche.
Cynthia's
Grilled Lamb Steaks with Fresh Pomegranate Sauce And "Krazy Rice"

INSTRUCTIONS
Jerk chicken:
In the medium bowl, combine all ingredients with the chicken and work into the chicken with your
hands
Let marinade for 24 hours if possible or as long as you can
Grill the chicken breast for 3 to 5 mins. on each side. Be sure not to over cook the chicken.

Country Coconut Mash Potatoes:
In the medium sauce pot, boil the four mediun potatoes until soft; then remove from heat and run cold
water over potatoes and let cool for 15 mins.
Remove skin from potatoes and chop them into large chunks
Place them back into the pot and add the remaining ingredients into the pot. But remember to leave the
potatoes slightly chunky as you start to mash them.
Make sure the seasoning is correct.
Stir until all ingredients are incorporated.

Original Mango and Papaya Relish:
Combine all ingredients in your large mixing bowl
Set aside to allow the ingredient to incorporate or place into a mason jar and refrigerate for up to three
months.
Andrea's
Rock Shrimp with Spicy Plum Sauce

Sugar Boiling Basics
Always measure the sugar and water exactly.
Heat gently, do not allow to boil until the sugar is fully dissolved.
Whilst heating stir with a wooden spatula, scraping the bottom and corners of the saucepan.
Brush the sides of the saucepan occasionally with a pastry brush dipped in warm water, to prevent a build up
of crystals.
Never stir the boiling liquid unless directed by the recipe.
Ensure that the correct temperature is reached.
If using a sugar thermometer, dip it in to hot water before tested the sugar, return it to the hot water after
testing.
When the correct heat is reached, remove the saucepan from the heat and place on a damp cloth, to prevent
further cooking.

Tests for Sugar Temperature

To water test, fill a small bowl with cold water, remove ½ teaspoon of sugar mixture from the saucepan and
drop into water.
Leave for one minute, then test using thumb and forefinger.

Thread 110 - 114°C (230 - 238°F)
The sugar mixture will form a fine thread if pressed together then pulled apart.

Soft Ball 114 - 118°C (238 - 245°F)
The sugar mixture will form a soft ball which can be squashed flat.

Hard Ball 118 - 138°C (245 - 280°F)
The sugar mixture will form a ball which will hold its shape when pressed.

Small Crack 138 - 152°C (280 - 305°F)
The sugar mixture will separate into threads that will snap cleanly.

Hard Crack 152 - 163°C (305 - 325°F)
The sugar mixture will separate into threads which are brittle and hard.

In a large saucepan, combine the milk, butter, salt, black pepper, and Essence over medium-high heat. Bring
to a boil, then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to
incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove
from the heat and add the eggs one at a time, beating well after the addition of each. Add the cheese and beat
until mixed well and a slightly soft dough forms.

Drop the dough by the spoonful on the baking sheet. Bake for 10 minutes, then reduce the temperature to 350
degrees F, and bake until golden brown, about 20 to 25 minutes.

Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30
minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots,
garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the
roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the
pot with cold
water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and
simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium
heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring
frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps.
Cook until the gravy has thickened, about 10 to 15 minutes.

*Cook's note: Also add the backbone and neck from the turkey you are grilling
Warm Roasted Mushroom and Feta Salad

This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their
earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the
mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will
catch all the juices. You can either used mixed Asian greens for this dish or choose your own selection.

This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their
earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the
mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will
catch all the juices. You can either used mixed Asian greens for this dish or choose your own selection.
4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper
To prepare the salad, preheat the oven to 350 degrees F.

Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the
pan completely and over the rim so it catches all the juices from the mushrooms. Place the mushrooms in a
single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their
juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then
chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion. To serve, divide the
greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms.
Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste,
with salt and pepper. Drizzle over the salads and serve immediately.

Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a
boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low
and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold
in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the
refrigerator at least 4 hours or overnight.

Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with
olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a
platter and spoon the vinaigrette over. Sprinkle with chopped parsley.

In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the
walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a
medium bowl and set aside.

Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until
golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely
chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.
Fried Calamari
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Intermediate
Serves:
6 servings

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350
degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid
into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden,
about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined
plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara
sauce.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and
translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the
vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted
butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining
tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
This will freeze up to 6 months.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive
oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze
the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.
For the topping:
In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to
combine.

To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta
for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.
Pizza Pockets
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
16 min
Level:
Easy
Serves:
4 to 6 servings (makes about 16 pieces)

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-
inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle
with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges.
Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with
egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is
just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the
cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not
boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl.
Sprinkle with chives and serve.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high
heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the
oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40
minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal
temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely
chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and
process until pureed. Add the olive oil in a steady stream with the machine running.

For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl.
Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir
to combine. Set aside.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil
in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of
salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4
minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size
pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over
medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden,
about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl
with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2
minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4
teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce
thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the
bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken
mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets
with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until
brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet,
then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the
cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining
tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
This will freeze up to 6 months.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have
browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return
the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered,
until the chicken is cooked through, about 20 to 30 minutes.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large
bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2
cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and
dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken
tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the
chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and
saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute
over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and
simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the
breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3
minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with
the basil and serve.
Roasted Chicken with Balsamic Vinaigrette
Prep Time:
15 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large
greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too
quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the
baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up
any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and
pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the
chicken, and serve.
Chicken Saltimbocca
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Intermediate
Serves:
6 servings

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small
bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each.
Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just
until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the
browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to
medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the
chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5
minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken.
Drizzle the reduced cooking liquid over the chicken and serve immediately.
Chicken Florentine Style
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any
excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and
cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until
the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1
minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3
minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the
parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the
sauce, and turn the chicken to coat in the sauce.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the
onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms
are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half,
about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick
slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low
heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the
chopped parsley. Season the sauce, to taste, with salt and pepper.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and
garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken
with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the
chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent
the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a
medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue
roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh
registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45
minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the
pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the
sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard
the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Grilled Chicken with Spinach and Pine Nut Pesto
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
8 min
Level:
Easy
Serves:
4 servings

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine
running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half
of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt
and pepper, to taste.